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Flavor, Palatability, and Consumer Acceptance of Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (30 October 2025) | Viewed by 28717

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Dr. Xi Feng

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Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA 95192, USA
Interests: food chemistry; functional foods; food flavors; flavor chemistry; food processing technologies; food preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Flavor and palatability are the two most important factors in determining consumer acceptance in foods. Non-volatile and volatile compounds interact with the human sensory system to arouse appetite and influence food choice. Palatability is related not only to aroma and taste compounds but also to viscosity, density, cohesiveness, and other aspects of the textural profile of foods. All of the above factors, together, establish multidimensional perception stimulation for humans. Consumer acceptance is also a consequence of complex factors, including food culture, dietary habits, emotions, health conditions, and eating environments. In this Special Issue, we welcome submissions that discuss flavor, palatability, and consumer acceptance in foods. We also encourage potential authors to submit articles addressing applications of biosensors in evaluating food quality. Articles that discuss the effects of food processing, pre-/post-harvest aspects, or packaging on sensory characteristics are also welcome.

Dr. Xi Feng
Guest Editor

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Keywords

flavor chemistry
perception
consumer acceptance
sensory characteristics
biosensors
food processing

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Published Papers (9 papers)

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Research

30 pages, 2815 KB

Open AccessArticle

Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d’Ivoire

by Florent G. Kouamé Amien, Maï Koumba Koné, Christian Adobi Kadjo, Alfred Koffi Yao, Isabelle Maraval, Renaud Boulanger and Simplice Tagro Guéhi

Foods 2025, 14(24), 4321; https://doi.org/10.3390/foods14244321 - 15 Dec 2025

Viewed by 865

Abstract

This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Ivorian hybrid cultivar commonly known as “Mercedes” (Amelonado × West African Trinitario) from AF and full-sun (FS) plantations as control located at five cocoa-producing areas were fermented in wooden boxes for 6 days and stirred at days 2 and 4. Fermented cocoa was sun-dried until reaching 7–8% moisture and processed into chocolate. Volatile compounds of cocoa powder and chocolate were analyzed using the SPME-GC-MS method, while the organoleptic perception of chocolates was assessed by 12 professional judges according to 10 sensory descriptors. The findings revealed that the concentrations of esters ranged from 9.41 ± 0.61 to 19.35 ± 1.28 µg.g⁻¹, aldehydes from 11.56 ± 0.7 to 25.33 ± 1.5 µg.g⁻¹, and ketones from 5.76 ± 0.62 to 55.84 ± 4.39 µg.g⁻¹ in cocoa beans regardless of the cropping system. However, the concentrations of some volatile compounds classes including alcohols, acids, and pyrazines were similar in AF and FS chocolate samples. AF system clearly influenced the volatile compound profiles of cocoa beans in only the Adzopé, Guibéroua, and Méagui regions without impacting those of the chocolates regardless of the geographical origin after fermentation and roasting. Furthermore, AF chocolate was not less appealing than the FS chocolate samples. So, AF system did not significantly influence the sensory perception of chocolate. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation, ensuring the sustainability of cocoa. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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19 pages, 4897 KB

Open AccessArticle

Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis

by Yuyan Ma, Qiuyu Lan, Chenshuo Wang, Luca Laghi, Chenglin Zhu and Gianfranco Picone

Foods 2025, 14(21), 3804; https://doi.org/10.3390/foods14213804 - 6 Nov 2025

Cited by 3 | Viewed by 1279

Abstract

Sour meat, a traditional fermented meat product, derives its unique attributes from the flavors developed during the fermentation process. This study systematically investigated the dynamic changes in volatile compounds and bacterial succession in pork sour meat during fermentation (0, 15, 30, and 45 days) using a combination of an electric nose (E-nose), an electric tongue (E-tongue), gas chromatography–ion mobility spectrometry (GC-IMS), gas chromatography–mass spectrometry (GC-MS), and 16S rRNA amplicon sequencing. The results showed that the E-nose and E-tongue effectively distinguished samples across fermentation stages. The pork sour meat was analyzed using GC-IMS and GC-MS, which identified 39 and 81 volatile compounds (VOCs), respectively, primarily esters, alcohols, and aldehydes, with esters being most abundant after 45 days of fermentation. A total of 18 and 25 volatile compounds, respectively, were identified by GC-IMS and GC-MS as differential VOCs (p < 0.05, VIP > 1) of the pork sour meat. α-diversity increased in both species’ richness and diversity over the course of fermentation, while β-diversity analysis further differentiated samples across stages. Firmicutes dominated the bacterial community, with Staphylococcus, Lactobacillus, and Weissella as the main genera. Pearson correlation analysis revealed distinct associations between bacteria and volatiles: Staphylococcus was positively associated with butyl acetate-D, ethyl acetate, isoamyl acetate, dihydroactinidiolide, and (E)-2-heptenal, while Lactobacillus and Weissella were positively associated with acetic acid. Additionally, Weissella showed positive correlations with eight volatile compounds: acetic acid, nonanal, benzyl alcohol, ethyl crotonate, isoamyl acetate, dihydroactinidiolide, octanal, and ethyl acetate. This study provides a comprehensive understanding of volatile compound evolution and bacterial succession in pork sour meat, thereby offering a scientific basis for understanding and regulating its flavor quality. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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26 pages, 2238 KB

Open AccessArticle

Acceptance of Innovative Food Among Tourists: Psychological Factors and Generational Differences in the Post-Transition Context of Serbia

by Tamara Gajić, Dragan Vukolić, Snežana Knežević, Ana Spasojević, Filip Đoković, Srđan Milošević, Mladen Radišić, Maja Radišić and Dušan Pevac

Foods 2025, 14(21), 3607; https://doi.org/10.3390/foods14213607 - 23 Oct 2025

Cited by 1 | Viewed by 1347

Abstract

The readiness of tourists to accept innovative food is investigated in this research through the prism of the Protection Motivation Theory and the Theory of Planned Behavior, combining two previously developed yet seldom researched psychological dimensions, namely, food neophobia as a restraining force and food involvement as a motivating force. The quantitative approach and the generation-by-generation analysis using partial least squares (PLS-SEM) and multiple group analysis were used to conduct the study on a sample of 985 domestic tourists in Serbia. The results suggest that food involvement eases openness toward gastronomic innovations and mitigates the negative impact of neophobia, whereas the generational differences reveal that younger tourists are more willing to be experimental, and older generations tend to be conservative in their food consumption. The study is relevant to the academic literature because it puts motivational and barrier factors into context within the PMT and TPB paradigms and provides operational implications for the design of tourism propositions that can be used to promote innovative and sustainable gastronomic experiences. The novelty of the present study is that it uses the hybrid model of food neophobia and food involvement in the generational context of a post-transition society, i.e., Serbia. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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27 pages, 4757 KB

Open AccessArticle

Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis

by Yanzhen Zhang, Wenzhu Guo, Haitao Qu, Lihua Zhang, Lingxiao Liu, Xiaojie Hu and Yunguo Liu

Foods 2025, 14(20), 3546; https://doi.org/10.3390/foods14203546 - 17 Oct 2025

Cited by 2 | Viewed by 1369

Abstract

Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin. In this study, VOCs in pomegranates from six Chinese geographical regions were characterized using an electronic nose (E-nose), an electronic tongue (E-tongue), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). To elucidate geographical variations in odor, taste, and volatile profiles, a comprehensive multivariate statistical analysis integrating principal component analysis (PCA), hierarchical cluster analysis, orthogonal partial least squares-discriminant analysis (OPLS-DA), and variable importance in projection (VIP) was employed. The results demonstrated that the E-nose and E-tongue effectively distinguished pomegranate by geographical origin, with aroma contributing more significantly than taste to regional differentiation. A total of 46 and 58 VOCs were identified using HS-GC-IMS and HS-SPME-GC-MS, respectively, with different characteristic volatile compounds in pomegranate from various origins, and alkenes, esters, and alcohols were the primary contributors to regional variations. Notably, OPLS-DA revealed that HS-GC-IMS exhibited superior discriminatory power in separating pomegranates of different geographical origins, with HY and HL displaying closely related odor profiles while the other samples showed the most pronounced odor differences, but these findings contrasted with HS-SPME-GC-MS results. Additionally, the VIP method and the relative odor activity value (ROAV) further identified six and eight key aroma compounds based on HS-GC-IMS and HS-SPME-GC-MS data; in particular, hexanal, nonanal, β-pinene, 3-hydroxybutan-2-one, and β-ocimene were identified as key aroma compounds in pomegranate as potential regional markers. These findings highlight VOC profiles as potential geographical origin markers, supporting origin traceability and quality control in the pomegranate industry. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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23 pages, 1869 KB

Open AccessArticle

Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew

by Zihang Wang, Yixuan Zhou, Yinquan Zong, Jihong Wu and Fei Lao

Foods 2025, 14(16), 2840; https://doi.org/10.3390/foods14162840 - 16 Aug 2025

Cited by 2 | Viewed by 3016

Abstract

High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, traditional cold brew (TCB), and ice drip (ID) were comprehensively evaluated by chromatographic approaches, and their variations were investigated by multivariate statistical methods. ID produced the lightest coffee color while HPCD produced the darkest. No significant difference was found in pH among the three coffee processes. The concentrations of chlorogenic acids and caffeine were the highest in ID but the lowest in HPCD. Seventeen of the forty-eight volatiles were identified as key aroma compounds, contributing nutty, cocoa, caramel, baked, and other coffee flavors to all CBCs. Among them, linalool (OAV = 100.50) was found only in ID and provided ID with unique floral and fruity notes; 2-methyl-5-propylpyrazine (OAV = 17.70) was found only in TCB and gave a roasted aroma. With significantly lower levels of medicine-like and plastic off-flavors, HPCD had a refined aroma experience featuring nutty, cocoa, and caramel notes, though their contents were not the highest. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 36 aromas that could differentiate three cold brew methods, with TCB and HPCD being the most similar. Aroma sensory tests showed that no significant difference was perceived between TCB and HPCD. These findings provide a profound understanding of CBC flavor produced by cold brew methods from the aspect of composition, indicating that HPCD has great potential to realize TCB-like flavor characteristics in a shorter time. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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13 pages, 1002 KB

Open AccessArticle

Integrated Sensory, Nutritional, and Consumer Analysis of Sunflower Seed Butter: A Comparative Study of Commercial and Prototype Samples

by Kristel Vene, Evelyn Lumi, Maria Alas and Lachinkhanim Huseynli

Foods 2025, 14(10), 1815; https://doi.org/10.3390/foods14101815 - 20 May 2025

Cited by 1 | Viewed by 2393

Abstract

Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory properties and consumer acceptance is limited. This study aimed to evaluate the sensory characteristics, nutritional composition, and consumer preferences of sunflower seed butter, including commercial products and laboratory-developed prototypes. A total of 13 samples (11 commercial, 2 prototypes) were evaluated for protein, fat content (Kjeldahl, Soxhlet methods), and texture attributes, including hardness, stickiness, and spreadability. Descriptive sensory analysis was conducted by a trained panel (n = 10), and consumer acceptance was evaluated by 98 participants using a 9-point hedonic scale. The results indicated that consumer liking was primarily driven by flavor, particularly a roasted flavor profile with brown color and creamy texture. No significant correlations were found between consumer liking and protein or fat content. These findings underscore the dominant role of sensory attributes in shaping consumer perception and provide a basis for optimizing product formulation and marketing strategies in sunflower seed butter development. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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15 pages, 3197 KB

Open AccessArticle

Gender Differences in Protein Consumption and Body Composition: The Influence of Socioeconomic Status on Dietary Choices

by Mauro Lombardo

Foods 2025, 14(5), 887; https://doi.org/10.3390/foods14050887 - 5 Mar 2025

Cited by 6 | Viewed by 5898

Abstract

Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear. Objectives: This study explores gender differences in protein consumption and the influence of socioeconomic status on dietary choices, evaluating their potential association with body composition parameters, including fat mass (FM%) and fat-free mass (FFM%). Methods: A cross-sectional study was conducted on 1708 Italian adults (721 males, 987 females). Food intake was assessed using a validated 7-day food diary. Participants were classified as non-consumers, low consumers, or high consumers according to the median intake of each protein source. Body composition was measured using bioelectrical impedance analysis. Results: Meat and processed meat consumption was significantly higher in men (p < 0.001), while women consumed more soy (p = 0.0087). Individuals with high meat and processed meat consumption had a higher BMI (p < 0.01), whereas soy consumption was associated with a lower BMI (p = 0.0027). Socioeconomic status influenced food choices: low-income men consumed more meat and processed meat compared to higher-income groups (p < 0.01), while differences in fish consumption were mainly observed in low-income groups. Conclusions: Gender differences in protein consumption persist across socioeconomic levels and are related to body composition. Meat consumption is culturally linked to masculinity, whereas plant-based proteins are more commonly consumed by women. Understanding these dietary patterns can inform targeted nutritional interventions that promote balanced and sustainable diets. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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12 pages, 1182 KB

Open AccessArticle

Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies

by Laura Vu, Julie Kim, Moonkyu Margaret Choi, Jamie Kubota and Xi Feng

Foods 2025, 14(5), 882; https://doi.org/10.3390/foods14050882 - 5 Mar 2025

Cited by 2 | Viewed by 3866

Abstract

Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (w/w). A sensory evaluation was performed with 120 participants to document their levels of acceptance of five attributes with a five-point hedonic scale: appearance, color, texture, consumer overall opinion, and purchase willingness. There were no significant differences between the 50% (w/w) substitution and control (p > 0.05). A 100% (w/w) substitution showed low acceptance for each attribute except aroma (p < 0.05). Flavor and taste were found to be leading determinants of overall opinion and purchase willingness (p < 0.05). These results highlighted the potential for chia seeds to be a viable alternative when replacing up to half of the egg content in brownies, while still maintaining sensory quality and satisfaction. Future research will explore the rheological properties of chia seed gels and their interaction with macro-/micro molecules in different food systems. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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21 pages, 2345 KB

Open AccessEditor’s ChoiceArticle

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation

by Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros and Howard Moskowitz

Foods 2025, 14(1), 130; https://doi.org/10.3390/foods14010130 - 5 Jan 2025

Cited by 4 | Viewed by 6455

Abstract

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consumer acceptance were characterized by sensory attributes such as “high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor” (Tukey’s test, p < 0.05). These attributes strongly correlated with consumer preferences, underscoring their importance in product optimization. The findings provide a framework for refining Greek yogurt formulations to address diverse market demands, achieving a balance between sensory excellence and practical formulation strategies. This research reinforces the significance of Greek yogurt as a culturally adaptable, health-promoting dietary component and a promising market segment for ongoing innovation. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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